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2 heads broccoli, cut into florets
1 tablespoon Kedem Red Wine Vinegar
1 and 1/2 teaspoons Haddar Kosher Salt
1/3 cup Bartenura Extra Virgin Olive Oil
4 very large cloves garlic, such as Mr. Dipz Peeled Garlic, minced
2 teaspoons cumin
2 teaspoons toasted sesame oil
large pinch crushed red pepper flakes
Stir vinegar and salt together. Pour over broccoli in a one-gallon zip-top bag.
In a large skillet, heat olive oil until hot. Add garlic and cumin and cook for 30-40 seconds, stirring with a wooden spoon. Remove from stove and stir in sesame oil and pepper flakes. Allow to cool before pouring into the bag with the broccoli.
Mix well and refrigerate for at least one hour.
Bring to room temperature before serving.
Photography by Hudi Greenberger
Food Styling by Janine Kalesis
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